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Ingredients

1 ¾ cups cake flour 1 tablespoon baking powder 1 teaspoon salt ½ cup white sugar ½ cup vegetable oil 6 egg yolks ¾ cup water 1 tablespoon lemon zest 6 egg whites ½ teaspoon cream of tartar ¾ cup white sugar 1 cup heavy whipping cream 2 ½ cups lemon pie filling 8 slices lemon

Nutrition Info

459.5 calories carbohydrate: 66.9 g cholesterol: 173.5 mg fat: 19.4 g fiber: 0.9 g protein: 6.9 g saturatedFat: 6.4 g servingSize: - sodium: 343.8 mg sugar: 48.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

1 10-inch tube pan

This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.